BR112015022838B8 - método de preparação de um queijo natural - Google Patents
método de preparação de um queijo naturalInfo
- Publication number
- BR112015022838B8 BR112015022838B8 BR112015022838A BR112015022838A BR112015022838B8 BR 112015022838 B8 BR112015022838 B8 BR 112015022838B8 BR 112015022838 A BR112015022838 A BR 112015022838A BR 112015022838 A BR112015022838 A BR 112015022838A BR 112015022838 B8 BR112015022838 B8 BR 112015022838B8
- Authority
- BR
- Brazil
- Prior art keywords
- protein
- making
- natural cheese
- methods
- cheese
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- 235000013365 dairy product Nutrition 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 230000009145 protein modification Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201361852465P | 2013-03-15 | 2013-03-15 | |
US61/852,465 | 2013-03-15 | ||
PCT/US2014/030879 WO2014146010A1 (en) | 2013-03-15 | 2014-03-17 | Restructured natural protein matrices |
Publications (3)
Publication Number | Publication Date |
---|---|
BR112015022838A2 BR112015022838A2 (pt) | 2020-04-28 |
BR112015022838B1 BR112015022838B1 (pt) | 2020-12-15 |
BR112015022838B8 true BR112015022838B8 (pt) | 2021-08-24 |
Family
ID=51538159
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112015022838A BR112015022838B8 (pt) | 2013-03-15 | 2014-03-17 | método de preparação de um queijo natural |
Country Status (20)
Country | Link |
---|---|
US (1) | US12063941B2 (zh) |
EP (1) | EP2967095A4 (zh) |
JP (3) | JP2016515813A (zh) |
CN (1) | CN105324035A (zh) |
AU (4) | AU2014232331B2 (zh) |
BR (1) | BR112015022838B8 (zh) |
CA (1) | CA2904386C (zh) |
CL (1) | CL2015002518A1 (zh) |
CR (1) | CR20150501A (zh) |
CU (1) | CU20150115A7 (zh) |
DO (1) | DOP2015000230A (zh) |
GT (1) | GT201500266A (zh) |
HK (1) | HK1215658A1 (zh) |
IL (1) | IL241041B (zh) |
MX (1) | MX2015011450A (zh) |
MY (1) | MY172082A (zh) |
PH (1) | PH12015501974A1 (zh) |
RU (1) | RU2664474C2 (zh) |
SG (1) | SG11201506867SA (zh) |
WO (1) | WO2014146010A1 (zh) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3084242B1 (fr) * | 2018-07-27 | 2021-07-30 | Olivier Maximin | Procede de fabrication d'un fromage a pate dure |
FR3097408B1 (fr) * | 2019-06-24 | 2022-06-17 | Inst Nat De La Rech Agronomique Inra | Poudre fromageable, procédés pour la fabrication de cette poudre fromageable et d’une denrée alimentaire fromagère à partir de cette dernière |
US12011011B2 (en) | 2020-07-27 | 2024-06-18 | Sargento Cheese Inc. | Natural cheese and method for making natural cheese with specific texture attributes |
US11510416B1 (en) | 2021-02-18 | 2022-11-29 | Sargento Foods Inc. | Natural pasta-filata style cheese with improved texture |
Family Cites Families (34)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB551704A (en) | 1941-09-03 | 1943-03-05 | Deraef Corp | Improvements in the manufacture of cheese |
SU102995A1 (ru) * | 1955-01-08 | 1955-11-30 | Д.А. Граников | Способ изготовлени сыра |
US4066800A (en) * | 1973-11-30 | 1978-01-03 | The Regents Of The University Of Minnesota | Preparation of dairy-based cheese food |
GB1487680A (en) * | 1974-11-20 | 1977-10-05 | Universal Foods Corp | Process for producing synthetic cheese-like foodstuff |
US4197322A (en) | 1974-11-20 | 1980-04-08 | Universal Foods Corporation | Process for producing synthetic cheese |
US4444800A (en) * | 1977-02-28 | 1984-04-24 | L.D. Schreiber Cheese Co., Inc. | Non-cultured simulated cheese containing rennet casein |
US4217370A (en) * | 1977-08-25 | 1980-08-12 | Blue Wing Corporation | Lipid-containing feed supplements and foodstuffs |
NO145937C (no) | 1977-08-25 | 1982-06-30 | Blue Wing Corp | Fremgangsmaate ved fremstilling av mikroinnkapslede, lipidholdige naeringsmiddel- og fortilsetninger |
US4343817A (en) | 1978-02-24 | 1982-08-10 | Arthur M. Swanson | Natural cheese analog |
US4292333A (en) | 1979-11-19 | 1981-09-29 | Standard Brands Incorporated | Low-fat, butter-flavored, liquid spread and process |
US4459313A (en) * | 1980-12-02 | 1984-07-10 | A. M. Swanson & Associates, Inc. | Method for making a process cheese analog |
US4460615A (en) | 1981-10-02 | 1984-07-17 | Kyowa Hakko Kogyo Kabushiki Kaisha | Process for improving the quality of whey protein |
US4397926A (en) * | 1981-12-03 | 1983-08-09 | Borden, Inc. | Preparation of cheese analogs from combinations of acid casein and rennet casein |
US5064660A (en) * | 1987-11-02 | 1991-11-12 | Jules Silver | Method of making ultra low-fat cheese and resulting products |
US5902625A (en) * | 1992-02-14 | 1999-05-11 | Leprino Foods Company | Process of making a soft or semi-soft fibrous cheese |
US5567464A (en) | 1995-02-16 | 1996-10-22 | Leprino Foods Company | Process of making mozzarella cheese |
US5750177A (en) | 1992-11-04 | 1998-05-12 | Schreiber Foods, Inc. | Cheese with improved melt properties and methods of producing same |
US5505979A (en) * | 1995-03-07 | 1996-04-09 | Hawkins Chemical | Preparation of process cheese using liquid sodium citrate |
FR2762479B1 (fr) | 1997-04-25 | 1999-06-04 | Agronomique Inst Nat Rech | Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage |
WO2003039265A1 (en) * | 2001-11-07 | 2003-05-15 | Campina B.V. | Processed cheese |
US6893674B2 (en) | 2002-07-29 | 2005-05-17 | Kraft Foods Holdings, Inc. | Processed cheese made with soy |
US7309510B2 (en) | 2003-02-28 | 2007-12-18 | Unilever Bestfoods, North America Division Of Conopco, Inc. | Stable cheese condiment |
NZ526878A (en) * | 2003-07-04 | 2007-01-26 | Fonterra Co Operative Group | A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0 |
NZ527159A (en) * | 2003-07-24 | 2005-10-28 | Fonterra Co Operative Group | Dairy product and process |
NZ527434A (en) * | 2003-08-07 | 2006-03-31 | Fonterra Co Operative Group | Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese |
NZ527436A (en) * | 2003-08-07 | 2005-08-26 | Fonterra Co Operative Group | Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields |
US7585537B2 (en) * | 2004-05-03 | 2009-09-08 | Leprino Foods Company | Cheese and methods of making such cheese |
US7579033B2 (en) * | 2004-05-03 | 2009-08-25 | Leprino Foods Company | Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods |
JP5800328B2 (ja) * | 2007-09-27 | 2015-10-28 | 株式会社明治 | 熟成型ナチュラルチーズの製造方法 |
NZ566358A (en) | 2008-02-29 | 2010-11-26 | Fonterra Co Operative Group | Dairy product and process |
WO2010035825A1 (ja) * | 2008-09-29 | 2010-04-01 | 味の素株式会社 | 改質乳の製造方法 |
US20100196575A1 (en) | 2009-01-30 | 2010-08-05 | Solae, Llc | Melting Vegetable Protein Based Substitute Cheese |
CN101889667B (zh) * | 2010-06-30 | 2012-12-19 | 李国喜 | 一种多肽花粉及其生产工艺 |
JP5459363B2 (ja) | 2012-07-26 | 2014-04-02 | 富士通セミコンダクター株式会社 | メモリ装置,メモリコントローラ及びメモリシステム |
-
2014
- 2014-03-17 JP JP2016502580A patent/JP2016515813A/ja active Pending
- 2014-03-17 MY MYPI2015703130A patent/MY172082A/en unknown
- 2014-03-17 RU RU2015140590A patent/RU2664474C2/ru active
- 2014-03-17 CN CN201480015738.3A patent/CN105324035A/zh active Pending
- 2014-03-17 WO PCT/US2014/030879 patent/WO2014146010A1/en active Application Filing
- 2014-03-17 SG SG11201506867SA patent/SG11201506867SA/en unknown
- 2014-03-17 CA CA2904386A patent/CA2904386C/en active Active
- 2014-03-17 BR BR112015022838A patent/BR112015022838B8/pt active IP Right Grant
- 2014-03-17 AU AU2014232331A patent/AU2014232331B2/en active Active
- 2014-03-17 US US14/217,284 patent/US12063941B2/en active Active
- 2014-03-17 EP EP14763983.5A patent/EP2967095A4/en active Pending
- 2014-03-17 MX MX2015011450A patent/MX2015011450A/es unknown
-
2015
- 2015-09-02 IL IL241041A patent/IL241041B/en active IP Right Grant
- 2015-09-07 PH PH12015501974A patent/PH12015501974A1/en unknown
- 2015-09-08 CL CL2015002518A patent/CL2015002518A1/es unknown
- 2015-09-09 GT GT201500266A patent/GT201500266A/es unknown
- 2015-09-10 CU CUP2015000115A patent/CU20150115A7/es unknown
- 2015-09-10 DO DO2015000230A patent/DOP2015000230A/es unknown
- 2015-09-21 CR CR20150501A patent/CR20150501A/es unknown
-
2016
- 2016-03-30 HK HK16103666.9A patent/HK1215658A1/zh unknown
-
2018
- 2018-05-14 AU AU2018203342A patent/AU2018203342A1/en not_active Abandoned
-
2020
- 2020-01-15 JP JP2020004216A patent/JP7389654B2/ja active Active
- 2020-10-01 AU AU2020244523A patent/AU2020244523A1/en not_active Abandoned
-
2022
- 2022-03-17 JP JP2022042466A patent/JP2022069667A/ja active Pending
- 2022-10-07 AU AU2022246468A patent/AU2022246468A1/en active Pending
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2016005206A (es) | Composicion de proteina de suero lacteo desnaturalizada con alto contenido proteico, productos relacionados, metodo de produccion y usos de la misma. | |
EA201991293A1 (ru) | Получение новых препаратов на основе бета-лактоглобулина и связанные с ними способы, варианты применения и продукты питания | |
EP3217807A4 (en) | Methods and compositions for egg white protein production | |
MX2016005205A (es) | Composiciones de proteina de suero lácteo desnaturalizada con alto contenido protéico, que contienen cmp, productos que las contienen y usos de las mismas. | |
MX2017009720A (es) | Composiciones de oligosacaridos para el uso en composiciones nutricionales y metodos para producirlas. | |
MX2016011110A (es) | Composiciones anti-espuma. | |
MX2016014406A (es) | Composiciones ricas en nutrientes. | |
IN2015DN03322A (zh) | ||
MX2018004831A (es) | Metodos para confeccionar formas fucosiladas y afucosiladas de una proteina. | |
MX2016014144A (es) | Composiciones de proteina concentrada y metodos para su elaboracion y uso. | |
PH12016502002B1 (en) | Novel bacteriophage and composition comprising same | |
AU2018201444B2 (en) | High fat human milk products | |
AR087059A1 (es) | Formulacion que contiene leche como base | |
MX2017001180A (es) | Ingrediente alimenticio rico en proteiínas a partir de biomasa y métodos para su preparación. | |
BR112015022838B8 (pt) | método de preparação de um queijo natural | |
EA201401117A1 (ru) | Композиции, содержащие пробиотики и комплекс пчелиной пыльцы/глины, способ их приготовления и их применение в питании и терапии | |
MX2021004467A (es) | Productos lacteos filtrados acidos reducidos en carbohidratos. | |
MX2018007737A (es) | Suplementos masticables de fruta. | |
BR112017003066A2 (pt) | composição de bebida contendo ginseng em pó e método para sua preparação | |
MX2016008821A (es) | Composiciones lacteas fermentadas coladas y aireadas. | |
IN2013CH02496A (zh) | ||
EA201290706A1 (ru) | Продукт - заменитель молока | |
MY186185A (en) | Encapsulated fillings | |
PH12015502623B1 (en) | Composition and nutritional products with improved emulsion stability | |
MX2018001570A (es) | Composiciones que tienen alto contenido de proteína de aves de corral y método para hacer y usar las mismas. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 17/03/2014, OBSERVADAS AS CONDICOES LEGAIS. |
|
B16C | Correction of notification of the grant [chapter 16.3 patent gazette] |
Free format text: REF. RPI 2606 DE 15/12/2020 QUANTO AO ENDERECO. |